This is one of my favorite grilled chicken recipes. This chicken is so packed with flavor and delicious to use in so many ways.
I love how fast and easy it is to prep. Gather your ingredients. Yogurt, lemon, olive oil, garlic, vinegar and seasonings.
Measure them all into a medium sized mixing bowl. Whisk ingredients till well blended.
Place the chicken into the yogurt mix. For the purpose of this post, I bought a package of fresh chicken tenders. They were the perfect size and ready to use.
Use your hand to fold and gently massage the spice yogurt into the chicken.
No need to let it sit or marinate. Refrigerate to cook later OR grill or broil right away.
I love to put Tzatziki sauce on top of the chicken. SO GOOD!!! Serve with a hummus board and a Cucumber Tomato Salad.
Greek Chicken
Ingredients
- ¼ cup Greek yogurt, plain
- 3 Tbsp lemon juice 1 lemon Juiced
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp minced garlic 2 cloves
- 1 Tbsp Italian seasoning blend
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 lbs. chicken, cut up breast meat or tenders can also use thigh meat
- Tzatziki sauce suggested
Instructions
- Measure all the ingredients, except the chicken, into a small mixing bowl.
- Set the chicken pieces into the yogurt mix and use your hands to fold the chicken into the sauce till all the chicken is coated thoroughly. You can wear gloves or use a large spoon if desired.
- No need to let it sit or marinate. Grill or broil right away or store in fridge till ready to cook. Heat the grill to 400°. Place the chicken onto the hot grill. Grill on each side for about 5-6 minutes. If no grill is available, move your oven rack to the highest setting. Lightly spray a 2-piece broiler pan or place an oven safe cooling rack over a baking sheet. Spray it. Place the chicken on the pan, and broil with the door cracked open for 5-6 minutes on each side. WATCH CLOSELY! The broiler works fast.
- Serve in a Gyro, sandwich, cut up into a salad or serve with a humus board.
Cucumber Tomato Salad
Ingredients
- 6-7 Tomatoes, preferably Romas chopped
- 2 cups Cucumbers, about 2 cucumbers diced, see recipe for peeling suggestion
- ¼-½ Red onion diced
- ¼ cup Olive oil
- 2 Tbsp Lemon juice, about ½ a lemon fresh squeezed is best
- 1 Tbsp Italian seasoning blend
- 1 cup Feta cheese crumbled
- 1 cup Kalamata olives – optional or black olives
- 1 tsp Kosher salt to taste
- ½ tsp Black pepper to taste
Instructions
- Prep the tomatoes, onion and cucumbers. Add them to a medium sized salad bowl as they are ready.
- **I do not peel the cucumber completely. I peel in strips, leaving a strip of peel on the cucumber between strips of peeled cucumber. The peel adds more nutrition and more of a crunch.
- Mix the lemon juice into the olive oil. Pour over the cut-up veggies. Toss it all together with a large spoon till the veggies are evenly coated.
- Add in the seasoning, salt and pepper, feta and olives. Stir all together till well combined.
- Serve up right away. This salad does not keep well. It gets very soggy the longer it sits. It is not a great leftover.